Recipes, re-invented from cooking shows
King Oyster Mushroom Katsu Curry with Radish and Apple Slaw
Prep. Time:
Baking Time:
Total Time:
15 mins
15 mins
30 mins
Serves:
Serves 4
word
Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask.
Want us to create a simpler version? Leave your email and we'll notify you when it's ready!
Ingredients
KATSU CURRY SAUCE
1 large onion, roughly chopped
2 medium carrots, roughly chopped
2 tbsp fresh ginger, minced
2 tbsp curry powder (medium heat)
1 tbsp plain flour
400ml vegetable stock
200ml coconut milk
Vegetable oil for cooking
KING OYSTER MUSHROOMS
8 large king oyster mushrooms, sliced thickly
75g plain flour (seasoned with spices if desired)
2 eggs, beaten with a splash of milk
150g panko breadcrumbs
Vegetable oil for deep frying
RADISH APPLE SLAW
1 daikon radish, julienned
1 green apple, julienned
1 fresh red chili, finely sliced
1 tbsp sesame seeds
lime juice
Rice wine vinegar, to dress
Pinch of sugar
Salt to taste
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
Heading 5
For this recipe, you need:
amount
cost
Instructions
Make the sauce: Heat oil in a pan over medium heat. Add onion, carrots, and ginger. Sweat until softened and beginning to caramelize.
Add spices: Add curry powder and stir for 30 seconds until fragrant and "alive." Stir in flour to coat the vegetables.
Build the sauce: Add stock and coconut milk. Simmer for 15-20 minutes until vegetables are very soft. Blend until smooth. Season to taste. Keep warm.
Prepare the slaw: Julienne the daikon and apple into even, fine strips. Toss with sliced chili and sesame seeds. Dress lightly with lime juice, rice wine vinegar, sugar, and salt. The balance of acid and sweetness is critical.
Bread the mushrooms: Set up a breading station: flour, then egg wash, then panko. This sequence is essential — no other order works. Coat each mushroom completely.
Fry the mushrooms: Deep fry at 170-180°C until golden brown and crunchy. Drain on paper towels.
Plate: Pour sauce into a jug to serve alongside (not underneath). Slice mushrooms and arrange on plate. Add slaw as a fresh, vibrant garnish.
Comments, or questions, for this recipe
Add a new comment